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</font><p style="margin: 0in 0in 0pt 0.5in;"><font face="Cambria"><span style="mso-bidi-font-family: Arial;"><font size="3"><font color="#000000">About 10 to
15 minutes into simmering the rice, cook the steaks. Season the <b style="mso-bidi-font-weight: normal;">steaks</b></font></font><font color="#000000" size="3"> with salt and as much of the </font><b style="mso-bidi-font-weight: normal;"><font color="#000000" size="3">gochugaru</font></b><font color="#000000" size="3"> </font></span><font size="3"><span style="color: rgb(38, 38, 38); mso-bidi-font-family: Verdana;">as you like, depending on
how spicy you’d like it to be. </span><span style="mso-bidi-font-family: Arial;"><font color="#000000">In
a medium pan, 4 minutes per side for medium-rare, or until it reaches your
desired doneness. Transfer to a plate or cutting board, leaving any drippings
in the pan. Cover the steaks loosely with aluminum foil to keep warm, and allow
them to rest for at least 5 minutes. </font></span></font></font></p><font color="#000000" face="Times New Roman" size="3">

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